_dining & entertainment

V&r "%*m FRED'STAVERN WHERE GOOD FRIENDS MEET 314-96th Street STONE HARBOR IN THE LOUNGE t MONDAY, DEC. 31ST NEW YEARS EVE l CHATTER J \ 368-5591 A, IV LIQUOR STORE JM' >^^OKN DAILY YEAR ROUNI^^KJ

1 98 "> m mXw / e * BSQr' \ ? EE For A Gala New Year's Eve At WILDWOOD BOWL ' COMPLEX A Fantastic — Funtastic Celebration including... Non Stop Live Music In Living Room Lounge Featuring "» DAVID CHRISTOPHER Full Access to Sundance. Open Bar in Sundance & Lounge. Hot and Cold Buffet. Door Prizes & Party Favors, Bowling ' $30i:[5Soh . MAKE YOUR RESERVATIONS NOW!" _inc for tickets a CALL 729-2695 reservations OAK A NEW JERSEY AVENUE, WILDWOOD i

More Holiday Delights Back to Buffet

By FLORENCE L.D. HEAL Last week I gave you some recipes I had served at Open House Buffet for dips, salads etc. Today I am going to concentrate on dessert. As a meat at the open house buffet I serve either baked ham, roast turkey or roast beef with rolls, pickles. BUTTERED RUM POUND CAKE # 1 cup butter, softened 2Me cups sugar 6 eggs, separated 3 cups all purpose flour V< teaspoon baking soda 1 (8'oz.) carton sour cream V 1 teaspoon vanilla extract 1 teaspoon lemon extract Mz cup sugar Buttered Rum Glaze . Cream butter, gradually beat in 2Vz cups sugar. Add egg yolks, one at a time,

beating well after each. Combine flour and baking soda ; add to cream mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in vanilla and lemon extracts. Beat egg whites (at room temperature) until foamy; gradually add "6 cup sugar, 1 tablespoon at a time, t beating until stiff peaks j form. Gently fold into l batter. \ Pour batter into a greas- f ed and floured 10-inch tube ) pan. Bake at 325 degrees for one hour and 30 minutes J or until a wooden tooth pick j inserted in center comes | out clean. Cool in pan 10-15 | minutes, remove from pan, . and place on serving dish. . While warm, prick cake { surface at one inch inter- ( vals with a wooden | toothpick or meat fork; ) pour buttered rum glaze J over cake. BUTTERED RUM GLAZE • V« cup plus 2 tablespoons j butler 3 tablespoons rum cup sugar 3 tablespoons water xk cup chopped walnuts Combine the first four ingredients in a small saucepan, bring to a boil. Boil mixture, stirring constantly, three minutes. Remove from heat; stir in walnuts. Yield enough for one 10-inch cake. PEANUT BUTTER CHOCOLATE SQUARES 1 cup oleo or butter 1 cup peanut butter 1 (16 oz.) pkg, powdered sugar, sifted I1* cups graham cracker crumbs 1 ( 12 oz. ) pkg. semi sweet chocolate morsels melted Melt butter in a medium saucepan. Remove from heat, and stir in next three j ingredients; mix well, j Press mixture into a 13 x 9 x 2-inch ungreased baking pan; spread melted chocolate evenly over top. Chill 30 minutes. Cut into 1>6 inch squares. Yield 4 doz. EASY MACAROONS 2 (8-oz.) pkgs shredded » cocoanut 1 (15-oz.) can sweetened condensed milk 2 teaspoons vanilla Mix all ingredients Drop by teaspoonful on well greased cookie sheet. Bake I 'at 350 degrees for eight [ minutes. LAND BY SEA BY AIR Whatever TRAVEL plant your church, social club, civic or fraternal organization is making, first consult Marge Cohen Group Travel t Specialist Lean bow to sake momey for year organization *nd I kaW'fea dotal ft. • Special Groop Dfecoaats • Free Cnrfaer, Trip* aad f More • Complete Arraagemests I * Aff *Mt Prfc**

Jfflj CALL 522-0296

l

SBucty *

Ttwv fyasi! 4712 Atlantic Ave. (At Taylor! Wild wood

P " THE f % CRYSTAL ROOM g i FOR INCOMPARABLE U M DINING AND DANCING ig* FINE DINING Jt BREAKFAST* LUNCH* DINNER V 9" GREAT ENTERTAINMENT BY I NOW and THEN I ^ appearing wed. thru sat. ^ I p ""™" \v\\\ "iV :VMlfMOiaF V \ \tJ K'i V J / SV IMELI I LSI \ T^FJI Xgt. Wj FLOUNDER FNASCMSE U V ^ j 1* J0M US FOR'A NEW YEAR'S DAY 7- CHAMPAGNE BRUNCH Jz JANUARY 1 1 tf a.m. - 2 p.m. & $ NEW YEAR'S DAY DINNER 1 *£ served 4-9 p.M. £6 I? full course dinners ^ re . \ Roast young Vermont turkey \ S* Ol \ with houu^dressing & Qlb'ol \ Wi fT l . Roast leg ot spring lamb \ * X & ♦ w/mlnt jelly J10.95. \ +-£ La iSf • finest prime rib ol beet \ v >0 j» /A jjrgL $11.95 . \ ini V / • Broiled slutted tilet of \ ^ Iff I Jf If i\ flounder elmondine $10.95 \I AS L f, _ 1 . Roast duck w/cranberries an '?> iF^JLjyA wild rice $10.95 y>S / • Roast loin of pork, aptA plesauce $9.95 kjw V5 iWbL. • Breaded veal cutivi par- »* HHr \ miglana $10.95 J i> OPEN ALL WINTER FOR % V BANQUETS, LUNCHEONS, 7? WEDDINGS A PARTIES I [crystal koom] I nMf 9